A Gourmet Passover

Cooking for Passover can be easy and delicious.

In Russia in the time of the Czars, the Jews were forbidden to keep their traditions, including Passover. Lo and behold, a new czar came to power and determined it would be good for the Jews to follow the traditions of their ancestors. He allowed them to practice their customs and laws. In a small town in Russia, Moshe came home, happy to announce to his wife that they could once again practice the tradition like the Jews of the past. His wife, Sarah, responded with glee, "That's wonderful Moshe, but couldn't we wait until after Passover?"

Passover -- it's here again! We are all filled with dread and joy at this thought. In the kitchen, try to work in advance, making plenty of lists and a schedule you can live with. Most important, ask God for help!

Many people ask me, "Isn't it difficult to cook for Passover? You can't use so many things." These gourmet Passover recipes will show you that it's just not true. One delight is that I use many fresh ingredients in place of dry or frozen.

Chag Sameach!

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SMOKED WHITEFISH GEFILTE FISH WITH LEMON-HORSERADISH SAUCE

These delicate fish dumplings are steamed and chilled between layers of cabbage leaves to keep them moist. Leftovers can be refrigerated for a couple of days.

Line large baking sheet with waxed paper. Using wet hands, shape 1/4 cup fix mixture for each dumpling into egg-shaped oval. Place on prepared sheet. Cover with waxed paper and chill while preparing cabbage and steamer.

Set vegetable steamer rack in large pot. Fill pot with enough water to meet, but not cover, bottom of rack. Line rack with cabbage leaves. Arrange 8 fish dumplings on leaves; cover with additional cabbage. Bring water to boil. Cover pot and steam dumplings until cooked through and firm to touch, about 25 minutes. Transfer upper cabbage leaves to platter. Top with cooked dumplings. Cover with bottom cabbage leaves. Steam remaining dumplings in additional cabbage leaves in 2 more batches. Cover and refrigerate gefilte fish until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

FOR SAUCE:

Push garlic through garlic press into small bowl or mince garlic and place in small bowl. Mix in horseradish and lemon juice. Gradually whisk in mayonnaise. Season sauce with salt and pepper. Cover; chill up to 1 day.

Combine lemon juice, shallot, thyme and orange peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature and whisk to combine before using.)

Combine greens, green onions, radishes and dill in large bowl. Toss with enough dressing to coat. Add oranges; toss again and serve.

Makes 8 servings.

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BRISKET WITH DRIED APRICOTS, PRUNES AND AROMATIC SPICES

Begin this at least one day ahead. Make sure to check prunes and apricots for insects where applicable.

Position rack in bottom third of oven and preheat to 300° F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle brisket all over with salt and pepper. Add brisket to pot and saut? until brown, about 5 minutes per side. Transfer to plate, fat side up; spread with reserved 1 tbsp. apricot mixture. Add onions to same pot. Saut? over medium-high heat 5 minutes. Add carrots, ginger, cayenne pepper, remaining 6 garlic cloves; saut? 3 minutes. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes. Return brisket to pot. Add stock and bring to simmer. Spoon some of the vegetable mixture over brisket.

Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain. Bring gravy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)

Steam potatoes until very tender, about 15 minutes. Transfer potatoes to large bowl and mash well.

Combine 2 cups leeks and broth in heavy medium saucepan; bring to boil over medium-high heat. Cover and cook until leeks are tender, about 5 minutes. Uncover and boil until mixture is reduced to scant 1 1/4 cups, about 7 minutes. Transfer to processor and blend until smooth. Add to mashed potatoes. Add matzo meal, oil and pepper and blend very well. Using electric mixer, beat eggs and salt in medium bowl until thick, about 8 minutes. Fold egg mixture into potato mixture in 3 additions; fold in remaining 2 cups leeks.

Brush 15x10x2-inch glass baking dish generously with olive oil. Bring large pot of salted water to boil. Using wet hands, form 1 rounded tbsp. potato mixture into ball; place on sheet of moistened foil. Make about 17 more and drop into water. Cover tightly, reduce heat to medium and boil until matzo balls are cooked through and tender, about 35 minutes. Using slotted spoon, transfer matzo balls to prepared dish. Refill water in pot if necessary, add more salt and return to boil. Repeat with remaining potato mixture. (Can be made 2 days ahead. Cool slightly, cover with foil and chill. Steam 10 minutes or bake covered in 350°F oven 25 minutes to re-warm.)

Sprinkle chicken with salt and pepper. Heat 2 tbsps. oil in same skillet over medium-high heat. Add 1/3 of chicken and saut? until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel to carrots. Drain artichokes and add to pot.

Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.)

Re-warm tagine over medium heat. Transfer to large bowl. Sprinkle with 2 tbsps. each of parsley, dill and mint.

Place chocolate in top of double boiler over simmering water. Stir chocolate until smooth; remove from oven water. Dip bottom of 1 macaroon into melted chocolate to depth of 1/4 inch. Place on prepared sheet, chocolate side down. Repeat dipping with remaining macaroons. Chill until chocolate is firm, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated. Let macaroons stand at room temperature 1 hour before serving.)

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About the Author

Chef Herschel prepares hundreds of meals a day at Aish HaTorah’s World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students. Before arriving at Aish HaTorah Jerusalem, he received his B.A. in Business administration and his M.A. in education. While working at Aish he completed a chef’s course in Jerusalem.

The opinions expressed in the comment section are the personal views of the commenters. Comments are moderated, so please keep it civil.

Visitor Comments: 2

(2)
Durdica,
January 14, 2007 3:22 PM

I like Jewish cooking

Shalom from Croatia.I am keen on collecting a various recipes from all different countries as this can be also one nice way for people of different nationalities faiths religions to get to know each other.I like Your recipes very much.Regards from Durdica.

(1)
Linda Siamon,
April 11, 2005 12:00 AM

The recipes are great

I like all the recipes I saw

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